I have made this countless times for my kids for their breakfast and tea time snack. The funniest thing was when Baby C asked if I could make these for her birthday "breakfast". Of course mummy would comply. :) Usually I make a loaf but for my cutie, I made them in these cute Angry bird cupcake liners. Seeing (and eating) these got her birthday off to a great start.
Birthday breakfast muffins ;)
Birthday girl is very happy ;)
On your mark, get set, BLOW!
Back to the loaf. You should use very ripe bananas for this loaf, to bring out the best of the banana flavours and for a moist texture. There is hardly any fats in this loaf, only 2 tbsp of oil is used and NO butter. I had some reservations since it's my first time using wholemeal flour to make bread/loaf but thankfully, my kids did not reject it and gobbled it all up. You do get quite a lot of texture going on, with the bran and nuts.
I really like the fact that I do not have to add any sugar to sweeten this loaf, instead it is sweetened by the ripe bananas, honey and freshly squeezed orange juice. I call it low sugar instead of no sugar as I am sure some would argue there are sugars in the fruits, but at least they're all natural. The ground mixed spice also gives this loaf a wonderful aroma. Am not sure if this loaf is good the next day as we always finish the whole loaf in one sitting! I do feel this is a very healthy, delicious loaf and best of all, very easy to make.
Low-sugar wholemeal banana orange muffins
Cooking time: 25-30 minutes (or 40-45 minutes for loaf)
Makes 8 or a 1-litre loaf
2 tbsp sunflower oil
90g wholemeal flour
90g plain flour
1 tsp baking powder
1 tsp ground mixed spice
20g walnuts, roughly chopped
20g almond flakes
2 large ripe bananas, mashed
2 tbsp clear honey
Zest and juice of 1 orange
1. Preheat the oven to 180°C.
2. Line a 8-muffin cup baking tray with paper liners. Alternatively, you can use a greased 1-litre loaf tin (use sunflower oil to grease it).
3. Sift the flours with the baking powder and spice, adding any bran that is caught in the sieve. Stir in the walnuts and almond flakes.
4. Beat the mashed banana together with the egg, oil, honey, orange zest and juice. Stir evenly into the dry ingredients.
5. Spoon into the prepared liners or tin and bake for 25-30 minutes (or 40-45 minutes if using loaf tin), or until firm and golden brow. Turn out onto a wire rack and leave to cool for 15 minutes. Serve warm.
Crusty exterior but moist on the inside
Best eaten warm
Full set of photos can be viewed on my Facebook page here.
*This recipe was featured on Asian Food Channel's FB page on 18 Oct 2012.